According to the simple version of Jun’s recipe, it’s very crispy.
After melting the butter at room temperature, add the powdered sugar and the egg to send it. (I figured it in 4 parts, so I used the electric egg beater. It also looks a lot. If I only do 1 part, it is very easy to manually send it.)
Sift the low powder, stir evenly, add black and white sesame and continue to stir until the mixture is completely homogeneous.
Place the stirred biscuit powder on the greaseproof paper, arrange it, and then freeze it in the refrigerator for about 1 hour (the figure is frozen)
Slice it according to your favorite shape (it is easy to cut after freezing), or you can use a biscuit mold (the heart shape in the picture is that I use a cookie mold for my daughter).
Put in the oven (without preheating), bake at 170 degrees for 15 to 20 minutes (depending on the thickness of the biscuits and your own oven)
After cooling, load or seal the cake can. I usually make some biscuit powder at a time, store it in the refrigerator after finishing, and then take it out and slice it.
This biscuit powder is formulated for a variety of cookies, as long as the sesame is changed to other mixed ingredients (such as dried cranberries, dried lychees, but only 25 grams if such dried fruit is used, and Need to be chopped).